Roasted Red Pepper Soup

  • Serves 6
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • 450°F

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Ingredients

Adjust Servings:
3 whole red peppers washed (to save time, you can use roasted red peppers from a jar)
1 tablespoon olive oil
2 garlic cloves minced
1/2 cup onion chopped
1/8 teaspoon cayenne pepper
3 cups no salt added chicken broth
1 tablespoon lemon juice
1 tablespoon fresh marjoram chopped (or 1 teaspoon dried marjoram)
1 tablespoon fresh oregano chopped (or 1 teaspoon dried oregano)

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

1 Vegetable


Calories
52Kcal
Protein
1g
Carbohydrates
6g
Fibre
1g
Total Fat
3g
Saturated Fat
0.3g
Cholesterol
0mg
Sodium
58mg
Potassium
183mg
Phosphorus
39mg

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Note: Soup may be served hot or cold.

Ingredients

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Preparation

1
Done

Preheat oven to 450° F or medium broil (conventional oven).

2
Done

Place red peppers on baking sheet and broil on top shelf, turning if necessary, until the entire skin has turned black and blistery (20 minutes).

3
Done

For removal of the skin: place roasted red peppers in a bowl and cover with plastic wrap. Once the peppers have cooled, proceed with skin removal: remove stems, cut pepper lengthwise in 4 slices, remove the seeds and peel off the skin.

4
Done

Heat oil in saucepan over medium-high heat. Saute garlic and onions until onions soften (5 minutes). Add roasted red peppers, cayenne pepper, and chicken broth to pan. Bring to a boil, close lid and simmer for 10 minutes.

5
Done

Add lemon juice, marjoram, oregano and mix with a blender.

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